General News · 5th May 2015
SEAFEST Volunteers / Susanna
We really will be serving 9000 oysters at SEAFEST 2015, at the Gorge Harbour Marina Resort on May 16.
If you are partial to barbecued oysters you might try looking for a pearl in one of these three versions:
Oysters Motoyaki, a sauce made of mayonnaise, light Miso and Sambai Oelek; Tasty Thai Chili Oysters with garlic, ginger, horseradish, lime juice, chicken broth and Thai Chili paste; or a surprise recipe this year for the barbecue from Sawmill Bay Oysters on Quadra Island.
If you prefer your oysters sautéed or poached, look for a pearl in one of these two new recipes, plus a
returning favorite: Honest Oystees pan fried with garlic, ginger, lemon, parsley and Sriracha; and Not so Cheesy Oysters poached in a sauce of tamari, tahini, garlic, apple cider vinegar and nutritional yeast; or Dengaku Miso Oysters in a sauce of Miso, brown sugar, Mirin, Sake and Dashi.
You won’t find a pearl in our new Poached Oyster Salad Appetizer with Citrus Dressed Fennel and Belgian Endive, but with ingredients like that you may already have the pearl as a bite-sized treat.
There also won’t be pearls in the Thai Sweet Chili and wine sauce clams, or the Orzo Salad with a Parsley and Pumpkin Seed Pesto dressing, unless it’s the reward of arriving at the end of the line with only the addition of artisan garlic bread to top off your lunch.
9000 Opportunities to find a pearl at SEAFEST 2015
Be early or you may miss your chance to find a treasure. Serving begins at 11:30